* Exported from MasterCook *
Gazpacho
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetable
Amount Measure Ingredient -- Preparation Method
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3 pounds tomato
1 each bell pepper
1 each cucumber
1 medium onion
8 cloves garlic
4 ounces stale bread
1 1/2 ounces olive oil
1 teaspoon cumin
2 tablespoons lemon juice
3 tablespoons vinegar
salt and pepper -- to taste
Tabasco sauce -- to taste
For any preperation method place the bread in water to soak until needed. Chop
the vegetables into medium size pieces.
TRADITIONAL
Get a big mortar and pestle and grind all vegetables until they are a
thick liquid. Then squeeze the water out of the bread and beat it and oil
into a thick paste and the other ingredients and mix it all up. This should
take about 2-3 hours.
MORE MODERN
For a more modern method get a spanish style grinder. This resembles
a bowl with a grater in the bottom and a handle that you turn round and around
to force the food against grater. This will make a liquid out of the
vegetables much quicker than the mortar and pestle and with much less work
(20-30 minutes). You may have some stuff left in the grinder that just
doesn't want to grind up this is normal and should be thrown out. You can
make the grinding easier by running the vegetables through a food processor or
blender first then putting through the grinder (food processors don't usually
cut the vegi’s small enough by themself).
Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables.
MOST MODERN
Use an electric juicer to turn the vegetables into a liquid in a
matter of moments (5-10 minutes including the chopping up). Mix together the
liquid and the pulp out of the juicer, don't throw anything away. If you like
the Gazpacho smoother run the pulp from the juicer through a spanish style
grinder.
Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables. Notes:
I have been told that this is actually Mahota not Gazpacho. The
difference is Gazpacho has water added to thin it to a more soupy consistancy.
You can also use more or less bread to achieve the desired thickness. However
much more bread than this will start to make the soup taste like bread.
Adjust the mix of vegetables and spices to you own taste. We like a
spicy garlicy gazpacho.
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